Our life living off the land in our log cabin, breathing fresh mountain air, and getting back to basics.

Friday, May 10, 2013

Easy Peach & Pineapple Streusel Cake

A while back, a friend and neighbor shared some of a delicious cake with us, telling us how easy it is to put together, and then she called it Dump Cake, and  I thought, "for such an easy delicious cake, the name isn't appealing at all.  Since then, I've looked up a few dump cake recipes to learn the essentials; this recipe introduces a bit of a twist that sparks up the peaches & pineapple with subtle background flavors.  This version reminds me of thick deep dish streusel topped pie, without a bottom crust.  Lightly sweetened fruit topped with nutty crunch...but very easy to make.  Mountain Man is going to love this for breakfast!

Easy Peach & Pineapple Streusel Cake


1 box cake mix (yellow, white, any complementary flavor would work)
1 bowl peach mixture (1 bag frozen cling peaches + 1/4 cup brown sugar + 1 tsp cinnamon mixed together and stirred periodically while the peaches defrost, about 1/2 hour.  Cut peaches into pieces as they defrost)
1 can of crushed pineapple in its own juice
1 stick of melted butter
1 cup of chopped walnuts (or any nut you prefer)


Preheat oven to 350°F and lightly grease the bottom of a 13x9 pan.

Once the peach mixture has defrosted, mix in the crushed pineapple (I like to mix them together first to be sure the peaches and pineapples are evenly distributed) and then pour it into the pan.

Sprinkle the dry cake mix evenly over the fruit mixture (at this point try cutting a marble pattern...which means a few swirls...through the batter, I didn't do this but I think it will give more caramelization throughout, which will only make this better),

and then spread the nuts over the cake mix (after cutting the marble pattern).

Drizzle the melted butter over the entire dish, being sure to pour it around the edge and into any little crevasses (especially after you marbleize the cake).

Bake at 350 degrees for 45 min - 1 hour, removing when the edges are bubbling (the cake batter will not rise and may appear uncooked).

The great thing about this cake, besides how light and tasty it is, is that it requires very little mixing and clean up, my kind of baking!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,


Dad/Pepere said...

Save some for me! Hugs!

Powell River Books said...

We've been trying to cut down on sweets, so I haven't baked in a very long time. But it sound yummy and oh, so easy. - Margy

Lise said...

Better hurry then dad! Hugs back:

I know what you mean Margy, most of the sweets I make are for Johny, he has a breakfast sweet tooth but never gains a pound! I only eat some of it some of the time...LOL!